Rhubarb and Custard Muffins

In honour of would have been my mum's birthday today, here is my first cullinery experiment of February:

Drain a can of rhubarb (or use fresh, in season, cooked to a pulp - like apple sauce) and chop it up into small pieces

In a large bowl, mix together:

375g self raising flour

220g caster sugar

In a small bowl, mix together:

90g melted butter

half a cup of sour cream

quarter cup of milk

2 large eggs

Mix the wet into the dry ingredients

Stir in the rhubarb

Put a small dollop of mixture in the bottom of 12 muffin cases
Add a teaspoon of custard (I used Ambrosia's ready-made, but if you make it yourself, make sure it's thick)
Cover over with the remaining mixture, evenly

Bake at Gas 5/6 for 20/25 mins
Leave in the tin for a few minutes before placing on a wire rack to cool